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100 Stories: “Rules are made to be broken”

“Rules are made to be broken” The world of food and wine pairing... For some it is a serious business and for others it simply comes down to: ‘a little bit of what you fancy does you good’… even if it’s not supposed to match!

“Rules are made to be broken”
The world of food and wine pairing...
For some it is a serious business and for others it simply comes down to: ‘a little bit of what you fancy does you good’… even if it’s not supposed to match!
If you were wondering what are our guidelines for pairing choices… Here is a brief rundown.
But remember, at home, everything comes down to personal preference.
Trust what you like.

Old world wines are good with old world dishes and visa versa
The flavours of food and wines that have grown up together over time are almost always a natural fit.

Pairing

Champagne: Perfect with anything
Brut Champagne is extra-refreshing when served with salty flavours... bring on the caviar!

Rosé Champagne: For dinner and hors d'oeuvres
Rosé Champagne has the depth, flavour and richness to go with a wide range of food.

Whites

Chardonnay: Fatty fish

Chardonnays are delicious with fish or any kind of seafood

Sauvignon Blanc: Seafood and citrus tart sauces
Tangy foods like scallops and citrus with wines like Sauvignon Blanc

Reds

Pinot Noir: Dishes with earthy flavour
Mushrooms and truffles taste great with reds like Pinot Noir which are light-bodied but full of depth

Cabernet Sauvignon: Red meat
The firm tannins of Bordeaux cleanse the palette

Malbec, Shiraz and Côtes-du-Rhône
Are big and bold. Drink with big bold tasting food.